Print Options

Back to Super Nachos >

Include these items:

Select reviews >

Taste of Home Logo

Super Nachos

 Super Nachos
Like most of our recipes, this was inspired by my mother, Ventura Cavazos, who started this restaurant over 40 years ago. My husband and I carry on the tasty family tradition.—Loma-Linda's Adela Mundt, Toledo, Ohio
6-8 ServingsPrep/Total Time: 30 min.


  • 1 ripe avocado, peeled
  • 1 teaspoon lemon juice
  • 1/2 cup finely chopped onion
  • 1/2 cup chopped tomato
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 2/3 cup water, divided
  • 2 tablespoons canola oil
  • 1/2 pound ground beef
  • 1 tablespoon chili powder
  • 7 ounces tortilla chips
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 cup (8 ounces) sour cream


  • In a small bowl, mash the avocado with lemon juice. Stir in the
  • onion, tomato, salt and pepper; set aside. Mash beans with 1/3 cup
  • of water; place in skillet and cook over medium heat until hot. Stir
  • in oil; remove from the heat and set aside.
  • In another skillet, cook the ground beef over medium heat until no
  • longer pink; drain. Stir in chili powder and remaining water; cook
  • until liquid evaporates.
  • Line a baking sheet with foil. Arrange chips in a single layer. Top

2 of 2

Super Nachos (continued)

Directions (continued)

  • with teaspoonfuls of bean and meat mixtures. Sprinkle with cheese.
  • Bake at 400° until cheese is melted, about 4 minutes. Serve with
  • avocado mixture and sour cream. Serve immediately. Yield: 6-8
  • servings.
Nutritional Facts: 1 serving (1 each) equals 451 calories, 28 g fat (13 g saturated fat), 64 mg cholesterol, 458 mg sodium, 31 g carbohydrate, 5 g fiber, 17 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.